As a source of bioactive compounds, primarily antioxidants, Winter savory or Satureja montana L., has been investigated. In this study two S. montana dry extracts were prepared and analyzed. First extract was prepared by spray drying process, with input temperature around 120 °C and output temperature around 75 °C. Second extract was prepared by the process of freeze-drying where liquid S. montana extract was frozen to the temperature of -20 °C. Temperature in condenser during sublimation process was around -50 °C, while pressure in the chamber was 0.001 mbar. During the desorption process maximal temperature in the chamber was 30 °C, total drying time was 36 hours. In prepared extracts content of antioxidant compounds (total phenols and total flavonoids) has been determined. To define the antioxidant activity of investigated extracts DPPH test was performed. This way analyzed extracts were combined, in amount of 2.5%, in mixture with starch, lactose and aerosil. Obtained mixture was used for preparation of tablets with average weight around 250 mg.